Spanish Eggs

Serves: 10


20ml Olive Oil

185g Chorizo, diced

8g Garlic, crushed

250g Red onion, finely chopped

260g Mixed beans

500g Buitoni Sugo al Pomodoro (Tomato Coulis) #26870

2 pinches smoked paprika

90ml water

10 eggs


Parsley leaves to garnish


Preheat oven to 150°C. Heat olive oil in a pan and fry chorizo and onions on a medium heat for 5-6 minutes

Add beans, Buitoni Sugo al Pomodoro (Coulis), paprika and water

Bring to boil and simmer for 5 minutes. Check the seasoning

Lightly grease 10 ramekins and spoon the tomato mixture to 3/4. Make a well in each, and crack an egg into the well. Sprinkle salt and pepper on top

Place ramekins on a tray and bake in oven for 10-15 minutes, or until the whites have cooked

Serve immediately with any toasted bread of your choice